Murgh Makhani (Indian Butter Chicken)

Name: Murgh Makhani (Indian Butter Chicken)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 tsp dried chili pepper flakes; 0.25 tsp ground cinnamon; 0.25 tsp ground nutmeg; 0.25 tsp ground cloves; 1.5 tsp garam masala; 1.5 tsp salt; 1.5 tsp fresh ginger; 2 garlic cloves; 5 roma tomatoes; 125 g natural yoghurt; 500 g chicken breast fillets; 125 g butter; 2 red capsicums; 2 brown onions; 0.333 cup thickened cream; 0.25 cup fresh coriander

Chicken, roma tomatoes and yoghurt simmered on the stove and spiced with chilli and cinnamon for a South Asian dish. Serve with rice.

40 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 25 min · 40 min total
Difficulty: medium

1
Mix the spices, salt, ginger, garlic, tomatoes and yogurt together in a large bowl. add the chicken pieces and toss well to coat. marinate in the refridgerator for 30 to 60 minutes.
60 min
2
Melt the butter in a large frying pan over medium heat. add the capsicums and onion and cook, stirring, until the onion softens. add the chicken mixture and cook, stirring, 5 to 10 minutes or until the chicken changes colour.
10 min
3
Increase heat to medium- high and stir in the cream and coriander. cook until mixture just begins to boil, stirring continuously. serve immediately with rice.